Have fun with poutine and hasselback potatoes by pairing them together for Hasselback Potato Poutine!
I’m a little sad you guys, this is the end of #potatoweek. Did you have fun? Did you enjoy at the potato goodness? Are you sick of me? I realize 5 days of recipes is a lot. To tell you truth, I’m a little exhausted and I’m not even finished yet! I’m rounding everything up with an epic – and I mean epic potato roundup from your favorite bloggers around the web tomorrow and of course we have #SundaySupper (don’t worry, there will be no potatoes involved).
If I do say so myself, this has been an excellent way to celebrate National Potato Month. How have you celebrated this spud-licious (like the new word? Spuds and delicious?)holiday? Didn’t cook any potato dishes yet? Well that’s okay you still have plenty of time left in the month.
Now I brought you one poutine recipe at the beginning of the week, but you must be pretty crazy if you think I wasn’t going to come up with another one.
Are you familiar with hasselback potatoes? They are basically another fancy way to make baked potatoes but instead of baking the potato whole, you thinly slice the potato and it creates a potato fan as it bakes. Each potato slice gets nice and crispy (a familiar theme here, crispy potatoes are essential) and you can fill the slices with any topping of your choice.
In my case, that would be the classic poutine toppings – cheese curds and gravy.
Heat your oven to 400 degrees F. line a small baking sheets with aluminum foil or parchment paper.
If you potato does not lay flat, cut a thin slice from the bottom of the potato.
With a sharp knife, moving crosswise, make 1/4 inch slices going 3/4 of the way down the potato. Placing chopsticks on either side of the potatoes can help as a guide to keep you from cutting all the way through.
Transfer the potatoes to the prepared baking sheet, season with kosher salt and drizzle with a generous amount of olive oil.
Bake for 45-50 minutes or until the potatoes are tender on the inside and the tops are crispy.
About 10 minutes before the potatoes finish cooking, in a small saucepan over medium heat bring the stock to boil, remove a tablespoon and whisk it with the cornstarch to create a slurry.
Pour the slurry back into the stock and return to a boil. Whisk in the butter and cook until the gravy has thickened, about 5 minutes. Season with salt and pepper.
Place the potatoes on a small platter and put cheese curds in between the slices and on top. Pour the gravy over the curds and potatoes and serve immediately.